📝 About This Recipe
This exquisite preserve captures the honeyed essence of sun-ripened figs, elevated by the deep, earthy crunch of toasted walnuts and a hint of citrus. Inspired by the traditional 'reçel' of the Mediterranean, this jam offers a sophisticated balance of textures and a rich, amber hue that looks stunning in the jar. It is a luxurious addition to any pantry, bridging the gap between a sweet breakfast spread and a savory cheese board accompaniment.
🥗 Ingredients
The Fruit Base
- 2 pounds Fresh Black Mission or Adriatic Figs (stemmed and quartered)
- 3 cups Granulated Sugar (cane sugar preferred)
- 1/4 cup Lemon Juice (freshly squeezed)
- 1 tablespoon Lemon Zest (finely grated)
- 1/2 cup Water (filtered)
The Aromatics & Texture
- 1 cup Raw Walnut Halves (chopped into bite-sized pieces)
- 1 piece Vanilla Bean (split and seeds scraped)
- 1/2 teaspoon Ground Cinnamon (high-quality Ceylon preferred)
- 1 tablespoon Balsamic Vinegar (aged or high quality for depth)
- 1/4 teaspoon Sea Salt (fine grain)
👨🍳 Instructions
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1
Begin by prepping your canning equipment. Sterilize four half-pint jars and lids in boiling water for 10 minutes, and keep them warm until ready to fill.
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2
Toast the chopped walnuts in a dry skillet over medium heat for 3-5 minutes. Stir frequently until they are fragrant and golden brown. Set aside to cool.
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3
In a large, heavy-bottomed Dutch oven or jam pot, combine the quartered figs, sugar, lemon juice, lemon zest, and 1/2 cup of water.
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4
Stir the mixture gently and let it sit for about 15 minutes. This allows the sugar to begin macerating the fruit, drawing out the natural juices.
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5
Place the pot over medium-high heat. Add the vanilla bean seeds and the pod, the cinnamon, and the sea salt.
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6
Bring the mixture to a rolling boil, stirring constantly with a wooden spoon to prevent the sugar from scorching on the bottom.
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7
Once boiling, reduce the heat to medium-low. Simmer the jam, stirring occasionally. Use your spoon to gently mash some of the figs against the side of the pot if you prefer a smoother consistency.
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8
Continue to simmer for 35-45 minutes. The mixture will thicken, the bubbles will become larger and 'lazier', and the color will deepen to a rich mahogany.
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9
Test the set of the jam by placing a small spoonful on a chilled plate. Let it sit for 30 seconds; if it wrinkles when pushed with your finger, it is ready.
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10
Remove the vanilla bean pod from the pot. Stir in the toasted walnuts and the balsamic vinegar. Let simmer for an additional 2 minutes to marry the flavors.
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11
Turn off the heat. Carefully ladle the hot jam into the sterilized jars, leaving 1/4 inch of headspace at the top.
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12
Wipe the rims of the jars with a clean, damp cloth to ensure a perfect seal. Screw on the lids until fingertip tight.
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13
Process the jars in a boiling water bath for 10 minutes. Remove and let cool undisturbed for 24 hours.
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14
Check the seals; the lids should not pop back when pressed. Label and store in a cool, dark place.
💡 Chef's Tips
Always use fully ripe figs for the best natural pectin content and sweetness. Don't skip toasting the walnuts; it prevents them from becoming soggy in the jam and enhances their flavor. If you prefer a very smooth jam, use an immersion blender briefly before adding the walnuts. Ensure your lemon juice is fresh; the acidity is crucial for both the set and safety of the preserve. Avoid doubling the recipe in one pot, as the longer cooking time required can dull the fruit's flavor and color.
🍽️ Serving Suggestions
Serve alongside a sharp Manchego or creamy Brie on a charcuterie board. Spread generously over warm, buttered sourdough toast or freshly baked scones. Swirl into Greek yogurt or oatmeal for a sophisticated Mediterranean breakfast. Use as a glaze for roasted pork tenderloin or grilled lamb chops. Pair with a glass of chilled Sherry or a robust Port wine for dessert.